I used to think that buckwheat is a cereal, but it is actually a herb!

Despite the name, buckwheat is not related to wheat, instead is related to sorrel and rhubarb.

It is an excellent choice of grain for anyone (especially if you are on gluten free diet) as it has so much goodness inside that small seed. It contains protein with a high concentration of all essential amino acids, antioxidants, and is rich in iron, zinc and selenium.

So, today I will instruct you how to eat buckwheat grains in their best and healthiest form, which is raw and soaked, so you could get the most nutrients out of them.

Serves 2

Ingredients

2 cups raw buckwheat groats/grains

1/2 cup raw nuts (I use pecans and walnuts – use your favourites)

1 pear or 1 apple, cored

1 banana or 1 mango for creamy consistency

1/2 cup almond milk (plant based milk of your choice)

1 tbsp coconut cream/coconut oil

2 tbsp maple syrup or to taste

1/2 tsp ground cardamom (optional but I love this spice)

1/2 tsp vanilla (optional)

1/2 tsp cinnamon

Pinch of nutmeg

Optional – superfoods: 1 tsp chia seeds/flax seeds/raw cacao powder

Toppings – fresh fruits, nuts, seeds, coconut flakes, cinnamon, nutmeg, cacao nibs, maple syrup, nut butters (the list is endless). Use up what you have in the fridge/store cupboard.

Method

Soak grains & nuts overnight in filtered water (enough to cover)

In the morning I grind them all in a food processor with almond milk (or your favourite plant based milk), coconut oil, spices and (various) fruits, one of which is usually of creamy texture – banana, mango.

**NOTE** You can grind all soaked grains in the processor, which will make porridge creamy, or set some groats aside to stir in later and have more chewy texture. When I have a busy day and need extra sustenance, I add some “superfoods” to the porridge – chia or flax seeds, goji berries (could be soaked overnight with the buckwheat), raw cacao powder, super greens protein mix (wheatgrass, spirulina etc).

Add your favourite toppings & enjoy!

This breakfast is gluten-free, vegan, and full of nutrients and by soaking the buckwheat overnight it is easier to digest.

This porridge is amazing for breakfast or as an afternoon snack, for those busy mornings when you don’t have time for breakfast and need something nutritious for on the go. The leftovers can easily be scooped into a glass jar, refrigerated and used as a breakfast (or snack) for 3 days in the refrigerator.